Peace Meals Farmers Market Lasagna

8 oz fresh baby spinach
2 tbsp olive oil, more if needed
2 shallots, diced
3/4 cup pine nuts
2 cloves garlic, minced
1 pint small cherry tomatoes, halved
salt and pepper
8 oz non-fat ricotta cheese
6 oz goat cheese, room temperature
1/2 c. chopped fresh basil, plus additional
24 oz prepared tomato pasta sauce
9 to 12 no boil lasagna noodles
1 large zucchini, thinly sliced into rounds
1 c. freshly grated Parmesan cheese

Serves 6 to 8

Preheat oven to 350F. Blanch the spinach in boiling water until wilted; remove to a colander and rinse with cold water. Press out excess water and blot with paper towel. Lightly oil the bottom of a 9 x 13 inch baking dish; set aside. In a large pan, heat the olive oil over medium, and saute the shallots, pine nuts and garlic for 3 to 5 minutes, adding additional olive oil (or white wine) to keep ingredients moist while cooking. Add the spinach and tomatoes. Season with salt and pepper, and continue to saute for another 10 minutes. Remove from heat and set aside. In a bowl, stir together the ricotta and goat cheese, add the basil. To assemble the lasagna, put a very thin layer of pasta sauce on the bottom of the baking dish. Next layer 3 to 4 lasagna noodles, half the spinach mixture, half of the cheese mixture and half of the zucchini, finishing with a layer of tomato sauce. Repeat the layering starting with the noodles. Finish with a layer of noodles, pasta sauce and parmesan cheese. Bake for 45 to 55 minutes. If necessary, cover with foil to prevent too much browning. Allow lasagna to rest for 10 minutes. Garnish with additional basil

Number of Servings: 8

Recipe submitted by SparkPeople user ACPMAMA.